Wednesday, June 20, 2012

Chocolate Brownie & Vanilla Cheesecake

Do you like Brownie? Do you like Cheesecake? What about a Brownie-Cheesecake?!

I ate my first Cheesecake when I was in New York, and immediately felt in love with this extra heavy and creamy (but delicious!) cake. I, later, learnt the different ways to make it when I was working in California. I love the fact you can replace its typical vanilla flavor to almost anything you want (chocolate, honey, dulce de leche, strawberry, coconut...whatever you like!).




For this version, I simply used a vanilla cheesecake recipe but decided to replace the classic crust by a layer of chocolate brownie for an absolute pleasure.







Chocolate Brownie Layer:
Granulated Sugar:  150g (3/4 cup)
Butter: 140g (5 oz)
3 eggs
Cake Flour: 50g (2 oz)
Dark Chocolate: 200g (7 oz)

Preheat the oven to 180C (350F).

With an electric mixer, beat together the granulated sugar and the butter until the mixture becomes smooth (about 5 min.).
Add in the first egg. Mix until it is incorporated. Add in a little of the flour, and mix until incorporated. Repeat the operation until you have mixed in all the eggs and the flour.
Melt the chocolate in the microwave.
Add the melted chocolate to the mixture. Mix with a spatula until the chocolate is fully incorporated.
Grease a baking pan (i used a square one of about 25cm x 25cm (10in x 10in)). Pour the batter in the pan.
Bake for 35 to 40 minutes.

Make the vanilla Cheesecake Layer while the brownie is baking.


Vanilla Cheesecake Layer:
Cream Cheese: 600g (21 oz)
Whipping Cream: 60g (2oz)
Granulated Sugar: 135g (5oz)
3 Eggs
Vanilla Extract: 1 tsp

In a medium bowl, beat the cream cheese until fluffy. Add gradually the sugar, the whipping cream and the vanilla extract. Mix in the eggs.

When the brownie layer in baked take the baking pan out of the oven. Reduce the oven temperature to 150C (300F).
Pour the cheesecake batter on the top of the brownie. Bake for about 40 to 50 minutes, or until the cheesecake layer is just set in the center.
Let cool down for 1 hour. Chill in the fridge for a minimum of 4 hours or overnight if you can.



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